LABORATORY EXPERIMENTS FOR INTRODUCTION TO GENERAL, ORGANIC AND BIOCHEMISTRY, INTERNATIONAL EDITION, 8TH EDITION

Experiment 1: Laboratory Techniques: Using the Laboratory Gas Burner; Making Laboratory Measurements Experiment 2: Density Determination Experiment 3: Separation of the Components of a Mixture Experiment 4: Resolution of a Mixture by Distillation Experimnet 5: The Empirical Formula of a Compound: The Law of Constant Composition Experiment 6: Determination of the Formula of a Metal Oxide Experiment 7: Classes of Chemical Reactions Experiment 8: Chemical Properties of Consumer Products Experiment 9: Calorimetry: The Determination of the Specific Heat of a Metal Experimment 10: Boyle's Law: The Pressure-Volume Relationship of a Gas Experiment 11: Charles's Law: The Volume-Temperature Relationship of a Gas Experiment 12: Properties of Gases: Determination of the Molar Mass of a Volatile Liquid Experiment 13: Physical Properties of Chemicals: Melting Point, Sublimation, and Boiling Point Experiment 14: Solubility and Solutions Experiment 15: Water of Hydration Experiment 16: Factors Affecting Reaction Rates Experiment 17: The Law of Chemical Equilibrium and Le Chatelier's Principle Experiment 18: pH and Buffer Solutions Experiment 19: Analysis of Vinegar by Titration Experiment 20: Analysis of Antacid Tablets Experiment 21: Structure in Organic Compounds: Use of Molecular Models. I Experiment 22: Stereochemistry: Use of Molecular Models. II Experiment 23: Column and Paper Chromatography: Separation of Plant Pigments Experiment 24: Classification and Identification of Hydrocarbons Experiment 25: Classification and Identification of Alcohols and Phenols Experiment 26: Classification and Identification of Aldehydes and Ketones Experiment 27: Properties of Carboxylic Acids and Esters Experiment 28: Properties of Amines and Amides Experiment 29: Polymerization Reactions Experiment 30: Preparation of Acetylsalicylic Acid (Aspirin) Experiment 31: Isolation of Caffeine from Tea Leaves Experiment 32: Carbohydrates Experiment 33: Fermentation of a Carbohydrate:Ethanol from Sucrose Experiment 34: Preparation and Properties of a Soap Experiment 35: Preparation of a Hand Cream Experiment 36: Extraction and Identification of Fatty Acids from Corn Oil Experiment 37: Analysis of Lipids Experimnet 38: Separation of Amino Acids by Paper Chromatography Experiment 39: Acid-Base Properties of Amino Acids Experiment 40: Isolation and Identification of Casein Experiment 41: Properties of Enzymes Experiment 42: Neurotransmission: An Example of Enzyme Specificity Experiment 43: Isolation and Identification of DNA from Onion Experiment 44: Viscosity and Secondary Structure of DNA Experiment 45: Beer's Law and Standard Curves Experiment 46: Tyrosinase Enzyme Kinetics Experiment 47: Quantitative Analysis of Vitamin C Contained in Foods Experiment 48: Analysis of Vitamin A in Margarine